A Year of Picnics – Ashley English
May 20, 2017 by Jenny
While Ashley
English’s A Year of Picnics: Recipes for Dining Well in the
Great Outdoors is, in theory, a cookbook and guide that
shares the keys to a perfect picnic, the great selection of recipes
can be used for any occasion – basket and blanket
optional.
The chapters are organized seasonally with dishes featuring
ingredients that are fresh and at their peak. The bonus here is
that Ashley gives pointers on what elements in nature to take in
while you are enjoying the outdoors. Instructions are given for
such activities as making a DIY utensil holder or creating a
mushroom spore print. Spring and Summer offer such delights
as Cardamom, Rose Water and Berry Coffee Cake, Zucchini Gratin, and
Quinoa and Pecan Casserole as picnic-perfect dishes but also would
be lovely for any meal. Fall & Winter delivers Pumpkin
Whoopie Pies, Dijon Mustard Pork Chop Sandwich, and Twice- Baked
Potatoes.
If themes are your thing, themed picnics such as the Bird Watching
Picnic, The Tea Party or The Romantic Picnic are set out for you
with ideas and recipes to set the mood. Beautiful photographs
of the food and nature are plentiful and the stimulus one needs to
get off the couch and try something adventurous (yes, at this point
in my life – having a picnic is adventurous).
Roost Books and the author are sharing the recipe for Trail Mix Blondies – which are amazing. Head over to our giveaway for a chance at one of five copies of this book open to US and Canada members.
Trail Mix Blondies
A playful nod to trail mix is my final take on classic hiking
edibles. I’ve nestled granola and chocolate chips into a blondie
bar, creating a highly transportable food that can be eaten with
your hands, no need for utensils. Do be sure to select a somewhat
fatty granola.
SERVES 9 TO 12
1⁄2 cup (1 stick) unsalted butter, melted
3⁄4 cup packed light brown sugar
1⁄4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon sea salt
1⁄2 cup chocolate chips
1 cup granola
1. Preheat the oven to 350°F. Butter an 8 × 8-inch baking pan and
set aside.
2. In a medium bowl, beat together the melted butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy, about 3 to 4 minutes. Scrape down the beaters with a spatula.
3. Add the egg and vanilla and beat until well incorporated. Scrape down the beaters again.
4. Add the flour and salt, beating until just incorporated. Stir in the chocolate chips and granola.
5. Transfer the mixture to the prepared pan and spread out evenly using a spatula. Bake for 25 to 30 minutes, until the top is golden and a knife inserted into the center comes out clean.
6. Allow to cool for 15 minutes before serving.
From A Year of Picnics by Ashley English © 2017 by Ashley English. Photographs © 2017 by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
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